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Ingredients
8 Ounces smoked bacon, diced
1 Cup yellow onions, diced
1 Cup carrots, diced
1 Cup celery, diced
2 Garlic cloves, minced
4 Cups chicken broth
3 (15 oz) Cans Great Northern beans
Salt & pepper
1 (8 oz) Can tomato sauce
Instructions
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans, season to taste with salt and pepper. Bring to a boil then reduce the heat to low and let the soup simmer for 1 hour, stirring occasionally.
Remove half of the soup to a blender or food processor and process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and bacon, stir to combine; season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes.